Tahitian Fish Stew Recipes
POISSON CRU OR E'IA OTA (TAHITIAN LIME-MARINATED TUNA)
If you like sushi, you will love this! This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor. Poisson cru only marinates very briefly so the lime juice doesn't have time to "cook" the inside of the fish. The Tahitian name for poisson cru is e'ia ota. The same dish is called oka i'a in Samoa. I included the resting time in the prep time. Enjoy!
Provided by Nif_H
Categories Tuna
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes.
- Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell.
- NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish - halibut, snapper, swordfish - if you like.
- Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
- Sometimes a pinch of sugar is added to take the edge off the acidity.
TAHITIAN FISH STEW
Adapted from Sam Choy's Polynesian Kitchen. This is typical of fish stews served throughout French Polynesia.
Provided by Chocolatl
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a pot, heat oil, fennel seeds and chili pepper.
- Add onions and saute until transparent.
- Add garlic and paprika and cook for 2 minutes.
- Add wine and tomatoes.
- Simmer until half the liquid has evaporated.
- Add stock and simmer for 35 minutes.
- Add salt, fish and spinach.
- Cook 5 minutes, or until fish is cooked.
- Sprinkle with chives and parsley, and serve lime wedges on the side.
Nutrition Facts : Calories 296.7, Fat 22.2, SaturatedFat 3.5, Cholesterol 4.7, Sodium 765.4, Carbohydrate 7.8, Fiber 2.2, Sugar 2.9, Protein 12.6
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